December 12, 2008

Rabbit in Mustard Cream Sauce

Similar to our spontaneous purchase of cardoons at the farmers market, we also recently picked up a rabbit. We'd never cooked with rabbit before, but we sometimes order it out in restaurants, especially at a French bistro here in DC -- Bistro du Coin -- which serves a lovely rabbit stew.

That stew -- filled with cream, vegetables and a bit of mustard -- is wonderful during winter, and we wanted to create something similar at home.

A quick run through some recent food magazines and a scan of the indexes of our favorite cookbooks didn't turn up a recipe that sounded good, so we decided to largely wing it, using a recipe for a Rabbit Cacciatore as inspiration.

We browned the rabbit, sauteed some carrots, garlic and pearl onions (which we always keep on hand in our freezer), simmered the rabbit and vegetables in white wine and then finished the dish with an addition of mustard and cream.

And you know what?

It's pretty good! The flavors are very similar to the bistro dish that we love, and the rabbit had great flavor, making for a comforting winter meal.

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Rabbit in Mustard Cream Sauce

Similar to our spontaneous purchase of cardoons at the farmers market, we also recently picked up a rabbit. We'd never cooked with rabbit before, but we sometimes order it out in restaurants, especially at a French bistro here in DC -- Bistro du Coin -- which serves a lovely rabbit stew.

That stew -- filled with cream, vegetables and a bit of mustard -- is wonderful during winter, and we wanted to create something similar at home.

A quick run through some recent food magazines and a scan of the indexes of our favorite cookbooks didn't turn up a recipe that sounded good, so we decided to largely wing it, using a recipe for a Rabbit Cacciatore as inspiration.

We browned the rabbit, sauteed some carrots, garlic and pearl onions (which we always keep on hand in our freezer), simmered the rabbit and vegetables in white wine and then finished the dish with an addition of mustard and cream.